Roast Salted Turkey For a Crowd
Appears in Cook's Illustrated November/December 2006
We have brined thousands of turkeys over the years. But with limited room in the refrigerator, was it time to develop a space-saving alternative?
WHY THIS RECIPE WORKS
We wanted to develop an alternative method to brining—a salted turkey recipe that would both season the meat and keep it moist. We discovered that salting the turkey and refrigerating it for 24 to 48 hours left most of the meat nicely seaso...